Hot Black-eyed Pea Dip

Brian isn't a big fan of Black-eyed peas. The musical group or the food. Brian didn't grow up in Texas or the South, so he never heard about the superstition to eat them on New Years for good luck. My grandfather (from the northern Midwest) didn't like them either and my grandmother used to sneak them into his food so he'd get his good luck.

I tried Texas Caviar one year for New Year's, he ate it but later said "eh."

I saw this recipe from the Pioneer Woman. Anything with melted cheese has to be good, and Brian love dip.  I altered it slightly, and he said he liked it. I thought it was good, but because I was worried about the heat, I omitted the hot sauce, used fresh jalepeno, mild salsa. It could have used a little more heat. Just a bit.

Here's the version I made:

Hot Black-eyed Pea Dip

1 can (14-ounce) Can Black-eyed Peas
1/4 cup Onion, finely chopped
1/4 cup Sour Cream
2 teaspoons finely chopped fresh Jalapeno (or more to taste)
1/2 bell pepper, finely chopped
1 cup Grated Sharp White Cheddar Cheese
3 Tablespoons Salsa
Salt, chili powder, and Black Pepper To Taste

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
Serve with tortilla chips

Brian grilled salmon on top of a spinach salad to go along with it. It was too nice of weather yesterday to not fire up the grill.

Happy New Year!

Stuffed Bell Peppers

New recipe! I've tried this twice now.

Bell Peppers Stuffed with Rice, Spinach, and Sun-Dried Tomatoes

From: One-Dish Vegetarian Meals by Robin Robertson
"The rich flavor of these stuffed peppers is enhanced by the smoky sweetness of the sun-dried tomatoes. The rice mixture may also be used to stuff zucchini or other vegetables or enjoyed on its own."

4 large green, red, or yellow bell peppers
1/2 cup sun-dried tomatoes, packed in olive oil
1 tablespoon olive oil
1 large bunch spinach, washed, trimmed, and coarsely chopped
1 garlic clove, minced
3 to 4 cups cooked white or brown long-grain rice
1 tablespoon minced fresh Italian parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

1. Preheat the oven to 350 º F. Slice off the tops of the peppers and remove the seeds and membranes. Plunge the peppers into a pot of boiling water and cook for 2 to 3 minutes or until slightly softened. Remove the peppers from the water and set aside, cut side down, to drain. Chop the tomatoes and set aside.

2. Heat the oil in a large skillet over medium heat. Add the spinach, garlic, and tomatoes, and cook until the spinach is wilted, 2 to 3 minutes. Add the rice, parsley, salt, and pepper and stir to combine. Fill the peppers with the rice mixture and place upright in a baking dish. Add a few tablespoons of water to the baking dish, cover, and bake until the peppers are tender, 30 to 40 minutes.

Once you have the gist of recipe, you really don't have to follow it completely. The first time I made this, the rice was a little too moist, so I added 2 TBSPs of pine nuts and 1/4 cup chopped green onion. The second time, the rice was a little dry, so I added some extra olive oil. The second time I didn't have parsley, but added about 2 tsp of dried herbs (oregano, thyme, etc). Both times I made it, I brushed the outside of the pepper with a wee bit of olive oil. The first time I made it, I just yellow peppers. The second time I used yellow, red, and green. It was good with all kinds.

Delicious both times! The extras kept well for lunch the next day too.